Cold Curried Shrimp With Cold Rice And Chutney
|Long grain rice||1 Pound|
|Apples||4 Medium, peeled, cored and sliced|
|Onions||2 Large, chopped|
|Celery stalks||6 , chopped|
|Butter||1⁄2 Cup (8 tbs)|
|Curry powder||4 Tablespoon|
|Chicken broth||4 Cup (64 tbs)|
|Light cream||1⁄2 Cup (8 tbs)|
|Chutney||1 Can (10 oz) (Or 1 Jar)|
Shell, devein and refrigerate.
Cook rice until fluffy and cool.
Cook apples, onions and celery in 6 tablespoons butter until soft and brown, about 10-15 minutes.
Add 2 tablespoons butter and 4 tablespoons flour mixed with curry powder.
Stir in hot chicken broth and simmer for 30 minutes.
Place mixture in a blender a little at a time until mixture is completely liquified.
Add cream and stir well.
Place rice on luncheon plates or dinner plates, and pile with shrimp.
Pour sauce over shrimp, reserving part for a sauce boat.
Accompany with chutney.